It simply wouldn’t be fall with out pumpkin cheesecake, for my part. I imply, cheesecake is like every little thing else: it has its seasons. Within the spring, it’s cheesecake with caramel. Summer season is cheesecake with berries. Winter is cheesecake with chocolate. I don’t make the foundations.
And fall? Effectively, pumpkin is all over the place! Pumpkin cookies, pumpkin cake, pumpkin jelly roll cake, pumpkin pancakes… and, clearly, pumpkin cheesecake! However this 12 months, I’m obsessive about these little mini pumpkin cheesecakes! Each is made in a muffin cup, so they honestly are small and cute.
Plus, they’re simple. Tremendous simple! With a crushed cookie crust and easy combine n’ bake filling, you’ll wish to make these many times.
What You’ll Want
This recipe options a straightforward cookie crust, together with a easy cheesecake filling combination that solely wants just a few substances.
For the Crust:
Gingersnaps: Crushed gingersnaps add a spicy contact to the completed dish. However you can even use graham cracker crumbs for a graham cracker crust should you want. To crush the gingersnaps use a blender or meals processor into nice crumbs!
Sugar: I add a tablespoon of granulated sugar to my crust, however be at liberty to omit this if the crust is good sufficient to your style.
Butter: Melted butter brings the crust collectively. Salted or unsalted is ok, whichever you favor!
For the Cheesecake Filling:
Cream Cheese: Set the cream cheese out an hour or so upfront in order that it will probably come to room temperature.
Sugar: I exploit common granulated sugar, however you might even use brown sugar.
Vanilla: Pure vanilla extract offers the most effective taste.
Egg: Just like the cream cheese, it’s finest if the egg is room temperature.
Pumpkin Pie Spice: You’ll find this on the baking aisle, together with cinnamon, nutmeg, ginger and different spices.
Pumpkin: You’ll want a can of pure pumpkin puree. Ensure that to not get pumpkin pie filling, which accommodates a number of added substances and gained’t work on this recipe.
Whipped Cream: Whipped cream is my favourite optionally available garnish. You may even add somewhat cinnamon or maple syrup into the whipped cream for a scrumptious taste mixture!
The best way to Make Mini Pumpkin Cheesecakes
Making mini cheesecakes may be very easy! No want to fret about steam, springform pans, or cracking. Simply fill these muffin tins and slide them into the oven!
Make the Crusts: Preheat your oven to 350°F, and line a muffin pan with cupcake liners. Then, in a medium mixing bowl, combine collectively the cookie crumbs, sugar, and melted butter. Spoon a heaping tablespoon of the cookie crumbs into every cupcake liner, and press flat with a small cup or spoon. Bake the crusts for five minutes, till flippantly golden, and funky on a wire rack whilst you make the cheesecake filling.
Make the Cheesecake Filling: Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar till clean. Add the vanilla, egg, and pumpkin pie spice. Combine for one more minute till the filling is clean, and scrape the edges of the bowl as essential. Flip the mixer to low, and blend within the pumpkin till simply included.
Fill and Bake. Pour the batter evenly on prime of the baked crusts, filling virtually to the highest. Bake the cheesecakes within the preheated oven for about eleven minutes, till the cheesecakes are virtually set, however barely jiggly within the heart.
Cool and Chill. When the cheesecakes are finished, take the pan out of the oven and let the cheesecakes cool within the pan for half an hour or so. Then switch the cheesecakes to a wire rack to chill fully. Lastly, put them on a platter, cowl them, and refrigerate for not less than 1 hour.
Serve! Prime the cheesecakes with whipped cream, if utilizing, and revel in!
Ideas for Success
Don’t Overmix: It’s essential to notice that after you add the egg to the filling combination, you must solely combine the filling slowly till mixed. Beating the egg an excessive amount of will trigger the filling to be ethereal as a substitute of creamy.
Add Toppings: In addition to whipped cream, a drizzle of caramel sauce and/or sprinkling of chopped nuts make a beautiful topping.
Use a special cookie: Gingersnaps are the last word fall combo should you ask me, however vanilla cookies or Nilla wafers would even be tremendous tasty!
The best way to Retailer Leftover Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes have a “shelf life” much like common cheesecakes. They have to be refrigerated, and final about 3 days within the fridge. To maintain them as contemporary as doable, and preserve different meals smells (hi there, onions!) from being absorbed by the cheesecakes, cowl them effectively. I like to position all of them on a cake plate with a tight-fitting domed lid; you might additionally retailer them in tall, hermetic meals storage containers (plastic or glass).
Do Mini Cheesecakes Freeze Effectively?
Truly, sure! These do freeze effectively, though the crust won’t be fairly as crisp after thawing. Nonetheless, the filling shall be decadent and creamy, so go for it! Retailer these cheesecakes within the freezer in hermetic containers for as much as 3 months, and thaw within the fridge earlier than serving.
Creamy pumpkin and aromatic pumpkin pie spice take these Mini Pumpkin Cheesecakes to an entire new stage! And so they’re so easy to make. A straightforward and stylish dessert that’s good for Thanksgiving!
For the Crust
1 cup crushed gingersnap cookie crumbs (about 20 cookies relying on the scale)
1 tablespoon granulated sugar
3 tablespoons butter, melted
For the Cheesecake Filling
1 (8- ounce) package deal cream cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 massive egg, room temperature
1 1/2 teaspoons pumpkin pie spice
1 cup pure pumpkin puree
Non-obligatory – whipped cream to prime
Make the Crust
Preheat oven to 350°F. Line a normal dimension muffin tin with cupcake liners. Put aside.
In a medium bowl combine collectively the cookie crumbs, sugar, and melted butter. Stir to mix. Spoon a heaping tablespoon of the cookie crumbs into every cupcake liner. Utilizing a small cup, press the crumbs evenly into the underside. Bake the crusts for five minutes, till flippantly golden. Take away from the oven and place the pan on a wire rack to chill barely whilst you put together the cheesecake filling.
Make the Filling
Within the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and sugar on medium velocity for two minutes till clean. Add within the vanilla, egg, and pumpkin pie spice and blend for 1 extra minute till clean, scraping the edges of the bowl as essential.
Flip the mixer to low and blend within the pumpkin till evenly combined.
Pour the batter evenly on prime of the baked crusts, filling the cups virtually to the highest. Bake for 11 – 13 minutes, till the cheesecakes are virtually set, however barely jiggly within the heart.
Take away the pan from the oven and permit the cheesecakes to chill within the pan for half-hour. Then switch the cheesecakes to the wire rack to chill fully. Switch cheesecake to a platter, cowl and refrigerate for not less than 1 hour till chilled.
Prime with whipped cream, if desired.
Retailer in an hermetic container for as much as 5 days within the fridge.
Freeze in an hermetic container for as much as 30 days. Permit cheesecakes to thaw within the fridge earlier than you serve them.
Key phrases: pumpkin cheesecakes, mini cheesecakes, simple pumpkin cheesecakes
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